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June 23, 2009

The time is ripe ... to cook with blueberries

From staff reports

news@joplinglobe.com

Five things you might not have known about blueberries:

• Blueberries are one of the few fruits that are native to North America.

• Nearly 90 percent of the world’s blueberry production comes from North America.

• Fresh blueberries contain antioxidants such as vitamins C and E, which are believed to help protect the body from diseases associated with the aging process.

• One cup of blueberries contains 14 percent of the recommended daily fiber intake.

• Thanks to production in the southern hemisphere, blueberries can now be found on shelves year round.

One thing you probably do know about blueberries:

• They taste delicious.

The local area offers several “U-pick” operations, such as Heritage Family Farms, Carter Blueberry Farm and Raush’s Blueberries. Picking season is now in full swing, and the time is ripe to bring some fresh blueberries home and try out a new recipe or two ... or three ... or four ...



Blueberry sunshine loaf

1 1/4 cup oil

5 eggs

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

3 cups flour, divided

2 packages instant lemon pudding mix

2 cups blueberries, fresh or frozen

In a small bowl, toss blueberries with 2 tablespoons flour to coat. In a large bowl, beat eggs with oil, sugar, salt, baking powder and soda. Stir in remaining flour and dry pudding mixes until well-blended (batter is very thick). Stir in flour-coated blueberries. Bake at 350 degrees in greased pans.

Three 8x4 loaf pans: 50-60 min. Two 9x5 loaf pans: 60-75 min. Seven 5x3 mini-loaves: 35-45 min.

Turn out of pans, cool on wire racks.

Source: Heritage Family Farms



Prize blueberry lime jam

4 1/2 cups blueberries

6 cups sugar

2 tablespoons lime juice

Grated zest of 2 large limes

3 (3-ounce) pouches liquid pectin

Remove any stalks from the blueberries and rinse under cold water. Drain and place in saucepan. Crush the berries a bit with a masher. Stir in the sugar, lime juice and zest. Bring to a boil over medium heat. Keep stirring to avoid burning. When the mix reaches a full boil, cook for 1 minute then stir in pectin. Return it to a full boil for another minute. Place in jars, either paraffin or capped. Cool at room temperature. Keep in a cool, dry place. Yield: About 6 cups.

Source: Carter Blueberry Farm



No-bake blueberry pie

1 package (3 ounces) raspberry- or strawberry-flavored gelatin

2 1/2 cups fresh or frozen blueberries, divided

1 ready-to-use 9-inch graham cracker pie crust (6 ounces)

1 cup whipped cream or nondairy whipped topping

Prepare gelatin according to package directions. Refrigerate until gelatin mounds when dropped from spoon and is almost set, about 2 hours. Stir to gently break up gelatin; stir in 2 cups of the blueberries. Spoon into pie crust; cover and refrigerate until set, 3 to 4 hours. Yield: 8 portions.

Source: www.blueberrycouncil.org



Blueberry-stuffed French toast

Cooking spray

6 eggs

1 teaspoon grated orange peel

2/3 cup orange juice

3 tablespoons sugar, divide

Pinch salt, optional

1 cup fresh or frozen blueberries (thawed and

drained, if frozen)

8 slices (1-1/4 inches thick) Italian bread

1/3 cup sliced almonds

Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended. Pour into a 13x9x2-inch baking pan; set aside. In a small bowl combine blueberries and the remaining 1 tablespoon sugar; set aside. With the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill pockets with reserved blueberry mixture, dividing evenly. Place filled slices in egg mixture. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side. Arrange bread on prepared baking sheet; sprinkle with almonds. Bake until golden brown, about 15 minutes, turning slices after 10 minutes. Yield: 4 to 6 portions.

Source: www.blueberrycouncil.org

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